Crispy Chicken over Turmeric Lemon Cabbage
Always look for a new way to cook dinner! Lemon infuses the chicken and the softened cabbage with pleasing results. This recipe is an easy way to add tangy flavours to a chicken dinner, using on-hand ingredients. Taken from Epicurious, delicious and good for you, all in one pan.
More chicken options: French Chicken Tarragon, Chicken Marbella, Curried Chicken Salad with Raisins, Greek Lemon Oregano Chicken, Chicken Marsala, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Buttermilk Chicken, Oven Roasted Chicken Shawarma
Ingredients
1 tsp. cumin seeds, coarsely crushed
1 clove garlic, minced or 1 teaspoon garlic powder
1 tsp. ground coriander
1/2 teaspoon ground turmeric
2 tsp. kosher salt, divided, plus more as needed
2 1/2 lb. skin-on, bone-in chicken pieces
2 tsp. extra-virgin olive oil (optional)
1 onion, chopped
2 garlic cloves, minced
1 small head or 1/2 large head green cabbage (about 1/2 lb.), thinly sliced
1 lemon, sliced, seeds removed
1/2 cup fresh or frozen, thawed peas
Cilantro leaves or parsley (optional)
Method
Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
Remove the frozen peas from the package and let sit to thaw, or run under cold water.
Pat the chicken pieces dry with paper towels. Season them generously with the spice mixture on both sides. You won’t need all of it; set leftover spice mixture aside for adding to cabbage later.
Working in 2 batches if needed, arrange chicken pieces, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until the skin underneath is golden brown, about 10 minutes.
Increase the heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn the chicken over and cook for 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking the chicken in batches.
If the skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes.
Add half of the cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add the remaining cabbage and 1 teaspoon salt and stir again to combine. Taste and season with more salt if needed. Add 1/2 cup water and cover (a baking sheet works if you don’t have a lid). Cook the cabbage for 10 minutes.
Arrange the chicken, skin side up, on top of the cabbage, then wedge lemon slices evenly between the pieces. Transfer the pan to the oven and bake until the cabbage is tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22–25 minutes. Remove from oven.
Scatter peas over chicken. Return the skillet to the oven and bake for 5 minutes. Remove from oven and scatter cilantro or parsley over to serve, if using.
Always look for a new way to cook dinner! Lemon infuses the chicken and the softened cabbage with pleasing results. This recipe is an easy way to add tangy flavours to a chicken dinner, using on-hand ingredients. Taken from Epicurious, delicious and good for you, all in one pan.
More chicken options: French Chicken Tarragon, Chicken Marbella, Curried Chicken Salad with Raisins, Greek Lemon Oregano Chicken, Chicken Marsala, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Buttermilk Chicken, Oven Roasted Chicken Shawarma
Ingredients
1 tsp. cumin seeds, coarsely crushed
1 clove garlic, minced or 1 teaspoon garlic powder
1 tsp. ground coriander
1/2 teaspoon ground turmeric
2 tsp. kosher salt, divided, plus more as needed
2 1/2 lb. skin-on, bone-in chicken pieces
2 tsp. extra-virgin olive oil (optional)
1 onion, chopped
2 garlic cloves, minced
1 small head or 1/2 large head green cabbage (about 1/2 lb.), thinly sliced
1 lemon, sliced, seeds removed
1/2 cup fresh or frozen, thawed peas
Cilantro leaves or parsley (optional)
Method
Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
Remove the frozen peas from the package and let sit to thaw, or run under cold water.
Pat the chicken pieces dry with paper towels. Season them generously with the spice mixture on both sides. You won’t need all of it; set leftover spice mixture aside for adding to cabbage later.
Working in 2 batches if needed, arrange chicken pieces, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until the skin underneath is golden brown, about 10 minutes.
Increase the heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn the chicken over and cook for 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking the chicken in batches.
If the skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes.
Add half of the cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add the remaining cabbage and 1 teaspoon salt and stir again to combine. Taste and season with more salt if needed. Add 1/2 cup water and cover (a baking sheet works if you don’t have a lid). Cook the cabbage for 10 minutes.
Arrange the chicken, skin side up, on top of the cabbage, then wedge lemon slices evenly between the pieces. Transfer the pan to the oven and bake until the cabbage is tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22–25 minutes. Remove from oven.
Scatter peas over chicken. Return the skillet to the oven and bake for 5 minutes. Remove from oven and scatter cilantro or parsley over to serve, if using.